Acquacotta is a peasant soup from the Maremma made with onion, celery and tomato softened in olive oil and then cooked in water, poured over slices of stale Tuscan bread and finished with an egg poached directly in the broth and grated pecorino. The name, meaning “cooked water”, reflects its humble origins: water given flavour with a few vegetables.
In this article you’ll find the acquacotta recipe for 4 people, with quantities, the slow cooking of the onion that gives the soup its sweetness, how to poach the eggs without breaking them, the history of the dish, seasonal variations and how to store it.
Recipe card
| Item | Details |
|---|---|
| Preparation | 15 minutes |
| Cooking | 45 minutes |
| Resting | None |
| Total time | 1 hour |
| Difficulty | Easy |
| Servings | 4 people |
| Category | Soup / one-dish meal |
| Cuisine | Tuscan (Maremma) |
| Cooking method | Braised and simmered |
Ingredients for 4 people
- 2 large white onions (about 400 g)
- 2 celery stalks with leaves (about 150 g)
- 400 g peeled tomatoes
- 1.2 litres hot water
- 80 ml extra virgin olive oil, plus extra to serve
- 4 eggs
- 4 slices stale Tuscan bread (about 200 g)
- 1 garlic clove
- 60 g grated Tuscan pecorino
- Fine salt and black pepper, to taste
- Chilli, optional
The onion. It is the backbone of the flavour. Slice it thinly and cook it slowly over low heat until soft and sweet: onion cooked in a hurry stays sharp and gives a flat-tasting soup.
The bread. Use unsalted Tuscan bread a few days old, with a dense crumb that soaks up the broth without dissolving. Fresh bread turns to mush immediately.
How to make acquacotta
- Prepare the vegetables. Thinly slice the onions. Slice the celery stalks and chop the leaves.
- Soften the base. In a wide pan, ideally terracotta, heat the oil and add the onions and celery with a pinch of salt and, if you like, a little chilli. Cook over low heat for 15-20 minutes, stirring often, until the onion is soft and translucent but not coloured.
- Add tomato and water. Add the peeled tomatoes, crushing them with a fork, and cook for 5 minutes. Pour in the hot water, season with salt and simmer over moderate heat for 20 minutes with the lid ajar.
- Prepare the bread. While the soup cooks, lightly toast the bread in the oven or on a grill and rub it with the garlic clove. Place one slice in the bottom of each bowl.
- Poach the eggs. Bring the soup to a gentle simmer. Crack each egg into a small cup and slide it into the broth, keeping them apart. Cover and cook for 4-5 minutes without stirring, until the white is set and the yolk still soft.
- Serve. Ladle the soup over the bread, place an egg in each bowl with a slotted spoon and finish with grated pecorino, black pepper and a drizzle of raw olive oil. Serve immediately.
History and tradition of acquacotta
Acquacotta comes from the Maremma, the area spanning southern Tuscany and northern Lazio, as food for people who worked outdoors: shepherds, charcoal burners, farm labourers and the butteri, the local mounted cattle herders. It was cooked in a single pot over the fire with whatever was at hand: water, stale bread, onion, oil, salt and herbs and greens gathered in the fields.
During the twentieth century the recipe grew richer with tomato, celery and, in many homes, an egg poached in the broth, which is now part of the best-known version. There is no single recipe: quantities and vegetables change from village to village and from family to family.
Practical tips
- Don’t rush the onion. The 15-20 minutes of slow cooking over low heat make the biggest difference to the result.
- Use a wide pan. The eggs need space on the surface: in a narrow pot they stick together.
- Poach the eggs at a gentle simmer. A strong boil makes the white ragged. Cracking them into a cup first helps them go in whole.
- Taste before the final seasoning. Pecorino is salty: adjust the salt in the broth with that in mind.
Variations and storage
Variations
There are winter versions without tomato and versions that add Swiss chard, cavolo nero, carrots or wild field greens. In some areas sweet peppers go in at the start of cooking; others use a light vegetable stock instead of water. Leaving out the egg and pecorino and adding cooked cannellini beans gives a vegan version.
Storage
The vegetable and tomato base cooked in water keeps in the fridge in a sealed container for 2-3 days and can be frozen for a month. Always poach the eggs fresh in the reheated soup, and add the bread only in the bowl.
Frequently asked questions about acquacotta
Is acquacotta always made with egg?
No. The oldest versions were made only with vegetables, water and bread. The egg became common in the twentieth century and is now the most widespread version, but the soup is still acquacotta without it.
Can I use fresh tomatoes instead of tinned?
Yes, in summer. Use about 500 g ripe tomatoes, blanched, peeled and chopped, and cook them a few minutes longer before adding the water.
What is the difference between acquacotta and pappa al pomodoro?
In pappa al pomodoro the bread cooks in the tomato sauce until it breaks down and the dish is thick. In acquacotta the bread stays at the bottom of the bowl and the soup is brothy, built on onion and celery and finished with an egg poached in the broth.
Which cheese should I use?
Tuscan pecorino is the traditional match. If you prefer a milder taste, use Parmigiano Reggiano or a mix of the two.
More Tuscan bread soups
Acquacotta belongs to the same family of thrifty dishes as pappa al pomodoro and ribollita; in summer the same stale bread becomes panzanella. To discover Tuscan peasant cooking by making it together, the cooking classes at Orto San Frediano in Florence are a good place to start.
